Break half a large cauliflower into florets. In a bowl mix grated ginger; garlic and chilli to suit your taste. Add 2 tblsp each of coconut oil; light soy sauce and coconut milk plus a squirt of Agave syrup or honey. Mix and add extra chilli if wanted, I put some dried chilli flakes in. Massage the cauliflower to coat well, leave for up to a day for flavours to develop.
Roast for 30 mins at 180 degrees, stir halfway through cooking so all the florets are evenly cooked. This timing leaves the veg slightly al dente so cook longer if preferred. Also good cold in a salad if you’ve got any left. We didn’t… Enjoy 🙂